These prawns and avocado salsa are a perfect summer lunch or start to an evening meal.
Place the honey and sesame oil in a bowl and mix together. Add the peeled prawns and set aside to marinate for 15 minutes.
To make the basil oil, add the leaves to a food processor, gradually add the oil and season to taste.
Add the avocado, capsicum and vinegar to a bowl and gently fold through to combine. Season with sea salt.
Heat a pan and add a little oil, cook the prawns until opaque.
To plate the dish, add a generous amount of the avocado and place the prawns around and on top, drizzle with the basil oil and serve.
serves 4 as an entreé